Recipe: Strawberries Tallyrand

Strawberries Talleyrand

Note from Chef: It is not some new fusion dish either, I first had this dish when an apprentice in Frankfurt, Germany in the late Seventies, where it had already been served for decades. It never surprises me that people have never tried strawberries this way. My variation has a few twists to it that I am sure you will love as much as I do and that your friends will comment on as mine always do.

1/2 cup cream
2 cups strawberries
4 tbsp balsamic vinegar
2 tsp honey
1 tsp green peppercorn
4 pieces licorice sticks

Lightly whip the cream and set aside: the cream should be whipped until it is just nicely thickened but not pipeable)

Remove the stalks from the strawberries and half or quarter; depending on size and place in a large bowl

Combine the balsamic and honey to form a dressing, pour over the strawberries and allow to marinade and infuse for 5-10 minutes

Roughly chop the green peppercorns (these are a soft peppercorn from Madagascar) and gently fold through the strawberries

Drain away any excess marinade and fold the strawberries through the cream

Spoon into champagne flutes, add a liquorice stick and top with a sprig of fresh mint.